recipe 111203

November 12, 2003

Carrot Cake Supreme

Buttermilk Glaze adds extra moistness to this cake and makes it incredibly rich. Cover and chill the cake, and serve it the second day; it'll slice neater.

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk


2 teaspoons vanilla extract

2 cups grated carrots

8-ounce can crushed pineapple, drained

31/2-ounce can flaked coconut

1 cup chopped pecans

Buttermilk Glaze

Deluxe Cream Cheese Frosting

Grease three 9-inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.

Stir together first four ingredients. Beat eggs and next four ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next three ingredients. Pour batter into prepared pans.

Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean.

Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks for 5 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glaze side up. Cool completely on wire racks. Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator. Yield: 16 servings.

Calories per serving: 675.

Buttermilk Glaze

1 cup sugar

11/2 teaspoons baking soda

1/2 cup buttermilk

1/2 cup butter or margarine

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Bring first five ingredients to a boil in a Dutch oven over medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla. Cool slightly.

Yield: 11/2 cups.

Deluxe Cream Cheese Frosting

8-ounce package cream cheese, softened

3-ounce package cream cheese, softened

3/4 cup butter, softened

16-ounce package powdered sugar, sifted

11/2 teaspoons vanilla extract

Beat first three ingredients at medium speed with an electric mixer until smooth.

Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Yield: 31/2 cups.|11/12/03***

Central Kentucky News Articles